I freaking love quinoa, you guys. This is the only way I’ve prepared it so far, but I’ve made it three times in the last month–with leftovers, to boot. And guess what? Nora has been known to devour it, too.
This recipe is easily adaptable, as you can take out or substitute in any vegetables that you like. We’ve been using combinations of black beans, carrots, celery, zucchini, onions, corn, and diced tomatoes. You could also use red or green peppers, mushrooms, etc. The possibilities are endless.
So good. So wholesome. So healthy. I’m on the lookout for other good quinoa recipes, so please send them my way (leave them in the comments?) if you have any. I’m obsessed!
(Source: Adapted from Allrecipes.com)
- 2 cups quinoa
- 4 cups water (or vegetable broth or chicken broth)
- olive oil
- 4-5 cloves garlic, minced
- 1 (16 oz.) can black beans, drained and rinsed
- 1 (16 oz.) can corn, drained
- 1 (16 oz.) can petite diced tomatoes, drained
- 1 medium onion, sliced
- 1 small to medium zucchini, sliced
- 2-3 celery stalks, chopped
- 1/2 cup chopped carrots
- 1 teaspoon cumin
- 2 teaspoons dried oregano
- salt and pepper, to taste
- juice from 1 lime
1. Rinse your quinoa using a fine mesh sieve. Some people will tell you it’s not necessary–and you don’t HAVE to rinse–but our quinoa had a slightly bitter taste the one time I tried not rinsing it. When rinsed, the quinoa will initially foam up as if it is soapy, and the water will eventually run clear.
2. Combine quinoa with water in a large sauce pan and bring to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender. Follow the directions on your package, but mine says to let it simmer for 15 minutes.
3. Meanwhile, heat up a sautee pan over medium heat. Drizzle olive oil on the bottom of the pan. Once the oil is hot, add the garlic to the pan and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the fresh vegetables and cook until they soften, about 5 minutes. Add the beans, tomatoes, and corn. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more. Reduce heat. Once quinoa has finished cooking, stir it in. Squeeze the juice of a lime over the top of everything. Stir again.
4. Serve hot or cold.
AboutI'm Heather. I just turned 30. I'm happily married, and mommy to the most beautiful little girl in the world (what, you're saying I could be biased?). Determined DIYer and homeowner. Sarcastic. A perfectionist. A bleeding-heart liberal. Frugal. Loves a little dog way more than many humans. Loves food, hates exercise (it's an ongoing battle). A loyal football fan. I love to laugh. Value family and friends above all else. Vie to be a world traveler.
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